Bruschetta Rustica Recipes

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BRUSCHETTA RUSTICA



Bruschetta Rustica image

Make and share this Bruschetta Rustica recipe from Food.com.

Provided by morgainegeiser

Categories     Breads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 roma tomatoes, seeded and diced
1 yellow onion, diced
3 sprigs rosemary, leaves removed and chopped
4 slices crusty Italian bread
2 garlic cloves, peeled and cut in half
1/2 cup olive oil
kosher salt
fresh ground pepper

Steps:

  • In a bowl, combine tomatoes, onions, and rosemary. Season to taste with salt and pepper.
  • Grill or toast both sides of the bread until golden brown. Rub each slice with garlic, brush with remaining olive oil, and sprinkle with salt and pepper. Arrange the tomatoes evenly on top o the toast and garnish with rosemary.

Nutrition Facts : Calories 317.3, Fat 27.9, SaturatedFat 3.9, Sodium 121.8, Carbohydrate 15.5, Fiber 1.8, Sugar 3, Protein 2.7

CALIFORNIA STYLE RUSTIC BRUSCHETTA



California Style Rustic Bruschetta image

Make and share this California Style Rustic Bruschetta recipe from Food.com.

Provided by Member 610488

Categories     < 4 Hours

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 large onion, sliced
7 tablespoons olive oil, divided
1/2 teaspoon coarse salt
1/2 cup shiitake mushroom, sliced
1/2 cup cremini mushroom, sliced
1/2 cup artichoke heart, sliced
1/4 cup sun-dried tomato, sliced
1 medium French baguette
1 cup mascarpone cheese
3 garlic cloves, minced
1/2 shallot, minced
1/4 teaspoon ground black pepper
shaved parmesan cheese (garnish)

Steps:

  • Preheat oven to 400°F.
  • Combine onion and 2 tablespoons olive oil in large saute pan over medium heat. Add 1/4 teaspoon salt. Cook until onions are soft and golden brown, about 20 minutes.
  • Meanwhile, toss mushrooms and artichoke hearts with 3 tablespoons olive oil on a medium baking sheet. Roast for 10 to 15 minutes, until everything is golden brown. Reduce oven temperature to 300°F.
  • Combine caramelized onions, mushrooms, artichoke hearts, and sun dried tomatoes in a large bowl. Set aside.
  • Cut baguette into 1/4-inch-thick slices. Place slices on a large baking sheet, and drizzle with remaining 2 tablespoons oil. Bake for 15-20 minutes, until crisp but not browned. Set aside.
  • Combine mascarpone cheese, minced garlic, minced shallots, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Whisk until combined.
  • Spread toasted baguette slices with the mascarpone mixture, then top with mushroom mixture. Garnish with shaved Parmesan cheese.

Nutrition Facts : Calories 198.6, Fat 16.1, SaturatedFat 2.3, Sodium 306.3, Carbohydrate 12.4, Fiber 2.3, Sugar 2.5, Protein 2.6

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